This week’s weather has been insanely, prematurely HOT! I wasn’t quite prepared for this kind of heat, and have been trying to quickly shift into summer cooking gear. To make matters more difficult, my guys are on a big painting job this week.  After a full day in the blazing heat they’re not craving hearty meat and potato dishes.  This evening’s dinner will be grilled shrimp marinated in a little olive oil, lemon juice, salt, Old Bay seasoning, and served over a bed of crisp greens from the garden. I’m also planning to serve this quick grape salad which took me all of 5 minutes to prepare.

Hazelnut Grape Salad with Cilantro
3 cups halved red grapes
1/2 cup hazelnuts
Handful of chopped cilantro
Juice of 1/2 lemon
Tablespoon good olive oil
Sprinkling of salt

Toss all ingredients together and it’s ready to serve.